Avocado Egg Salad
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WW Freestyle: 5
This easy Avocado Egg Salad Recipe is healthy and delicious! A mayo-free, chunky egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. Serve it as an appetizer, a side dish, or as a filling for sandwiches!
Ingredients
- 4 large hard boiled eggs , diced
- 1 avocado , diced
- 2 green onions , sliced into thin rounds
- 4 slices of low-sodium bacon , cooked to a desired crisp and crumbled
- 1/4- cup nonfat plain yogurt
- 1 tablespoon low fat sour cream
- 1 whole lime , juiced
- 1 tablespoon snipped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- dill and crumbled bacon , for garnish (optional)
Instructions
- To "boil" eggs, place each egg in the cavity of a muffin tin and hard "boil" in the oven for 30 minutes at 325F.
- Remove from oven and transfer eggs to ice water; peel and dice.
- In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
- In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt and pepper; whisk until well combined.
- Add yogurt mixture to the egg salad; stir until combined.
- Garnish with dill and crumbled bacon.
- Serve.
- You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
- Keep refrigerated.
Notes
This egg salad can be served as an appetizer, a side dish or as a filling for sandwiches.
Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 269
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g25%
Cholesterol 202mg67%
Sodium 371mg15%
Potassium 422mg12%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 2g2%
Protein 11g22%
Vitamin A 395IU8%
Vitamin C 11.1mg13%
Calcium 76mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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